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    You are in: Home / Cookbooks / Beef
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    This is the best chili recipe I have ever tried. I'm not sure where the recipe originated, but it is amazing! Sometimes, I don't bother adding all four cans of the kidney beans and it still turns out wonderful. Once anyone tastes this chili, they will be begging for the recipe!! Enjoy!

    Recipe #73166

    Delicious little "hand pies" which are ideal for picnics as well as for brunch, lunch & light snacks. These are very easy to make & can be made ahead & frozen for up to 3 months. I made these using individual 5" disposable aluminium pie tins; however, the ingredients listed would also make a large double-crusted plate pie. Serve them warm or cold with pickles, relishes, chutneys & assorted salads. Also wonderful with hot gravy! The individual 5" pies that have been made here are quite generous, so if you wish, make them smaller than that - maybe in a muffin tin!

    Recipe #211527

    I clipped this recipe from Taste of Home magazine several years ago and have found it to be the best-tasting easy beef and broccoli stir-fry. It is credited to Ruth Stahl. I often use charcoal chuck steak, which is very tender and lean. I also like that it doesn't call for any unusual ingredients.

    Recipe #99476

    This is a version of the famous Wendy's chili and it tastes just like it! This recipe is from Todd Wilbur's book Top Secret Recipes. www.TopSecretRecipes.com

    Recipe #17858

    How to cook a whole or large piece of beef tenderloin. Note from UnknownChef86: This is a recipe I adopted in 2006.

    Recipe #57685

    521 Reviews |  By Tish

    This copycat recipe is as good as the original! I originally got this from a recipe adapted from Todd Wilbur's on (and modified it again until I thought I had it right) www.TopSecretRecipes.com

    Recipe #66121

    Cooking the meatballs in simmering pasta sauce will not only add so much extra flavor to the sauce the meatballs will be melt-in-your-mouth tender, you may of course oven-bake the meatballs for about 25 minutes, --- don't be afraid to add in more Parmesan cheese and a little more milk, there is no need to measure exactly, this recipe is pretty much foolproof, leftover cooked meatballs make a wonderful pizza topping just slice thinly and freeze until ready to use ----- these also make wonderful juicy burgers shaped into patties-- for more of my tried and true recipes check out my food blog at www.kittencalskitchen.com

    Recipe #69173

    Tenderloin of beef, seasoned with thyme and garlic, pan-seared, then oven roasted; sliced & served with sautéed shitake mushrooms in a bourbon sauce. From the Atrium Restaurant in the Snow King Resort. Goes great with a side of potatoes. The bourbon shitake sauce is also delicious over pan fried chicken breasts.

    Recipe #150273

    I have an abundance of zucchini from my garden. This recipe is a great way to use it. The Italian herbs make it incredible.

    Recipe #32048

    My mom showed me how to make the perfect roast beef, and I mean PERFECT! I love my roast beef rare to med-rare, and this is how I do it. IMPORTANT: Take your roast out of the fridge, and let it set to get it to room temperature before baking! If you like really rare bake for 15 mins. at 500. If you like your roast beef cooked med-rare, put in for 18 mins. at 500. If you like it well done, then just burn the darn thing LOL. What's nice about this roast is, if someone likes it done a little more, please keep in mind that the end pieces will be done a little more. ***(The roast in the series of photos that I took was a 2.75 lb. bottom of the round roast. I baked it at 500 for 15 mins., then turned the oven off and left it in the oven for 1 hour for a rare roast.) The cooking time is 5 minutes per pound but I couldn't reflect that in the cooking time in the TIME section for the recipe, at the bottom so I just put in 15-30 mins, depending on size of the roast you use (3-6 lb)

    Recipe #238069

    38 Reviews |  By Dib's

    AWSOME Burgers if I do say so myself!

    Recipe #10443

    46 Reviews |  By Marie

    Quick, easy and delicious comfort food dish. Makes lots of gravy and wonderful served with garlic mashed potatoes.

    Recipe #95601

    Created for RSC #9. I love Sloppy Joes for a hot lunch. This version adds a little something different.

    Recipe #211588

    10 Reviews |  By Rita~

    An Enticing Presentation full of flavor making nutritious, delicious & easy. Be sure to pick firm tomatoes not over ripe one so they hold their shape when baked. The salting of the tomatoes will make the firmer for baking. So don't skip it.

    Recipe #211582

    Tired of using ground beef the same old way? Try this spicy dish! Feel free to double the sauce if you like it really saucy! Update: the hoisin sauce is quite sweet, so you might start off with just a little and work your way up!

    Recipe #48760

    19 Reviews |  By Redsie

    Love, love, love the taste of curry! Easy recipe with a nice blend of spices! Different way to use chickpeas! Found this recipe in a Jean Paré cookbook and adapted it a bit.

    Recipe #159633

    13 Reviews |  By Rita~

    This tropical dish can be broiled as well. Be sure to soak the skewers in water before threading the meat and pineapple on. I'll even soak them in the marinade.

    Recipe #125838

    This is a great marinade, very easy, and you probably already have everything you need...just need to get the meat

    Recipe #96463

    A delicious, quick and easy recipe for any night of the week. The flavor is just unbelievable and since the recipe calls for only 3/4 cup of wine you'll have plenty left to serve with dinner. Gourmet

    Recipe #158837

    the tastiest brisket ever..this is a Food Network recipe by Tom Perini, I use a pot roast rather than a brisket...much tastier.

    Recipe #146973

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